1 can (19 oz.) kidney beans

1 sweet red pepper, chopped

2 cups finely chopped cabbage (I use red)

2 green onions, chopped

4 oz. feta cheese, cubed (1 cup)

1/4 chopped fresh parsley

1 clove garlic, minced

2 tbsp lemon juice

1 tbsp vegetable oil (I use olive oil)

Drain kidney beans and rinse under cold water. In salad bowl, combine beans, red pepper, cabbage, onions, cheese, parsley, garlic, lemon juice and oil: toss to mix. Cover and refrigerate for up to three days.

Makes 6 servings, 1 cup each, 2.5 points each.

Calories, 165: total fat 7 grams: saturated fat 3 grams: fibre 7 grams.

Lighthearted Everyday Cooking